Wild Mushroom Soup
50 gr Dried Mushroom-soaked
250gr Fresh Mushrooms – sliced
100gr Pancetta / Bacon fat
350gr Potato – diced small
100gr Onion
50gr Celery stick + Carrot
100gr Leek
3 pcs Garlic
Bay leaf – Thyme
1.25 ltr Chicken stock
200ml white Wine
250ml Cream
- Saute Bacon in 50 grm butter until melted
- Add vegetables + Mushrooms – sauté slowly 10mins
- Add stock and cook out for 35mins
- Pass through Mouli and season well.
- Finish with Cream – not too thick
To serve heat and finish with Cream and Parsley
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